What’s the definition of a good chocolate chip cookie?
For us, it has to be crunchy on the edges and chewy in the middle. It has to be flavourful, with a molasses aroma and of course, lots of good CHOCOLATE. In fact, puddles of it will be excellent.
Dark brown sugar provides for a stronger molasses aroma, resulting in a deep complex, toffee-like flavour. It also makes for a chewier cookie. If you want even chewier cookies, try swapping the plain flour for bread flour (i. e. High gluten). We tested this so trust us.
Use the best chocolate you can afford, high in cocoa mass (70% minimum) and use ones you like to eat, perhaps with interesting flavour profiles? Here I’ve used bars of Valrhona my Dad got for me when he was on a trip. It had notes of berry and it will come through to the end when you are biting into the cookie, especially if they are semi melted. I would also use my favourite Foundry Chocolate bar made with single origin beans from Masidu Farms, Vanuatu or their top-of-the-class new bar from Anamalai Estate, India.
To achieve the ultimate unctuousness, you’ll need to add the chocolates in two timings: when mixing the cookie dough, and then half way through baking.
Then right at the end, when you pull the cookies out of the oven, add flakey sea salt for another dimension to the cookie. This salt + sweet combo tickles your palate, making this an even more amazing tasting.
Makes 35 medium sized cookies
- 230g butter, unsalted, room temperature
- 200g dark brown sugar
- 160g caster sugar
- 1 egg, size 7
- 4g vanilla extract
- 360g plain flour
- 10g baking soda
- 5g baking powder
- 3g salt
- 230g 60-70% dark chocolate, chopped
- 100g 70% dark chocolate, broken into 2cm pieces
- Flaky sea salt
- Cream butter and sugars in a stand mixer with a paddle attachment on medium speed, for about 3 minutes. The mixture should be pale in colour and fluffy.
- Add egg and vanilla, mix on low to combine.
- In a separate bowl, mix together flour, baking soda, baking powder and salt.
- Add flour mixture to the cream mixture and mix on low speed till just combined. Add chopped chocolate in, mix until evenly combined.
- Using a small ice cream scoop, place small scoops of dough onto a baking tray. You can keep them placed close together, as this needs to firm up in the freezer for 1 hour. This ensures a chewy and nicely flavoured cookie. (You can freeze the dough for baking later. Just keep them in a sealed container for up to a month. Bake the cookies straight from frozen, for 2 mins longer.)
- Preheat oven at 175C and line 3 baking trays with baking paper. Place frozen dough balls on the baking sheet, well-spaced apart.
- Bake for 8 minutes and remove from the oven. The cookies will be rather puffed at this point. Add a few pieces of broken chocolate on top of each cookie. Rotate trays 180 degrees and return the trays to the oven and bake for another 7 minutes.
- Once they are golden brown, remove from the oven and let them cool on the baking trays. To make the cookies rounder in shape, you can use a large glass, a metal cookie cutter or tart ring to spin each cookie inside the ring for a few seconds. Physics! Saw this from Erin @cloudykitchen.
- Sprinkle sea salt flakes on the warm cookies and serve! Once cooled, you can store in an airtight container for up to a week.